Spring rolls
2 servings
20 minutes
Spring rolls are a light, crispy snack that originated in Asia but have gained popularity worldwide. In Japanese cuisine, they take on a special character with the combination of delicate harusame noodles, fresh zucchini, and fragrant oyster mushrooms. The sautéed vegetables add a subtle sweetness to the filling, while the deep-fried dough makes the rolls deliciously crispy. Egg yolk helps bind the layers of dough for perfect texture. These rolls can be served with soy sauce or a spicy dip, making them a versatile dish for festive tables or friendly gatherings. They are easy to prepare and their fresh and balanced flavor pairs perfectly with traditional Japanese dishes. Enjoy this delightful treat that brings you the taste of the East!
1
Chop bok choy and zucchini into small cubes, sauté in olive oil over high heat for 1-2 minutes. Drain them in a sieve. Separately, sauté the sliced mushrooms. Cool and mix the ingredients.
- Courgette: 100 g
- Oyster mushrooms: 50 g
2
Place 2 tablespoons of the mixture on the sheets of dough. Grease the edge of the sheet with raw yolk, roll it up like a roll. Fry the spring rolls in a deep fryer or in a large amount of olive oil in a deep pan.
- Egg yolk: 1 piece
